Dark Chocolate Torte with Blackberries

Crush the biscuits and combine with melted butter. Press into the base of a cake tin.

Melt the chocolate, rum and agave syrup over a bowl of barely simmering water. Once melted remove from the heat and leave to cool a little.

Whip the cream, fold half of the cream into the cooled chocolate, then fold in the rest. Pour onto the amaretti base and chill.

For the blackberry sauce, place the blackberries, caster sugar and lemon juice into a saucepan, cook until the sugar has dissolved. Strain.

To serve, dust the cocoa powder over the torte, portion up.

Serve with a quenelle of whipped cream, fresh blackberries and a little of the blackberry sauce.

For the blackberry sauce, place the blackberries, caster sugar and lemon juice into a saucepan, cook until the sugar has dissolved. Strain.

To serve, dust the cocoa powder over the torte, portion up.

Serve with a quenelle of whipped cream, fresh blackberries and a little of the blackberry sauce.